How to Make the Perfect Caprese Pasta
Italian · Easy · 22 min · 4 servings
This no-cook sauce pasta celebrates fresh summer ingredients by tossing hot pasta with ripe tomatoes, creamy mozzarella, and fragrant basil. The heat from the pasta gently melts the cheese into a luscious coating without any additional cooking required.
Why this recipe works
This Caprese Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 22 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 20g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 12 oz spaghetti or linguine
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella torn into pieces
- 1 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1 tsp flaky sea salt
Step by step instructions
Step 1: Prepare the Fresh Sauce
In a large serving bowl, combine the halved cherry tomatoes, torn mozzarella pieces, fresh basil leaves, olive oil, and flaky sea salt. Toss gently and let it sit at room temperature while you cook the pasta so the flavors can meld together.
Step 2: Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 10 to 12 minutes. Reserve one cup of pasta cooking water before draining.
Step 3: Combine Everything
Drain the cooked pasta and immediately add it hot to the bowl with the tomato mozzarella mixture. Toss vigorously so the heat from the pasta begins to melt the mozzarella and wilt the basil slightly. Add a splash of pasta water if needed to loosen the sauce.
Step 4: Taste and Serve
Taste the pasta and adjust with additional salt or olive oil as needed. Serve immediately while the cheese is still melty and gooey. Do not let it sit too long or the mozzarella will firm back up.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh mozzarella → burrata for an even creamier result
- cherry tomatoes → sun-dried tomatoes when fresh tomatoes are out of season
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using cold refrigerated mozzarella straight from the fridge which does not melt into the pasta
- Overcooking the pasta past al dente which makes it mushy when tossed with the other ingredients
Nutrition facts
Per serving: 490 calories, 20g protein, 62g carbs, 16g fat, 3g fiber.
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